Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Wheat-free (gluten-free) rhubarb dessert. Serve with whipped topping, ice cream, or just plain.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch together in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.

  • Bake in the preheated oven until crust is bubbling, about 18 minutes.

  • Mix rhubarb, white sugar, eggs, 1/3 cup rice flour, and salt together in a bowl; spoon over crust.

  • Bake in the oven until topping is bubbling, about 35 minutes.

Nutrition Facts

375 calories; protein 3g; carbohydrates 63g; fat 13.1g; cholesterol 77mg; sodium 294.6mg. Full Nutrition
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